To make the tomato sauce: In a large saucepan, on high heat, heat up 1 tablespoon of extra virgin olive oil, and cook the tomatoes, onion and bell peppers for 5 minutes, stiring occasionally . Then add in the garlic, parsley and tomato paste, season with Italian seasoning and chicken flavor bouillon to taste, cook for 2-3 more minutes or until the garlic softens. Blend everything until you well blended. (you can add up to ¼ cup of chicken broth to blend everything together!). Once everything is blended, continue simmering this sauce, taste the flavor and more Italian seasoning, chicken flavor bouillon seasoning or salt and pepper if needed. Once you are happy with the flavor, now add in the red wine (or about ½ cup chicken broth) and also add in the bay leave, continue to simmer for 1 hour.

To make the Chicken: Season the flour with salt and black pepper to taste. Set aside for a minute. Season the eggs with salt and black pepper to taste. Beat the eggs together, until well beaten and set them aside for a minute.

Season the fresh breadcrumbs with the fresh parsley, the zest of 1 lemon, 1 tablespoon of dry oregano, salt, black pepper to taste and 1 cup of Parmesan cheese, mix well until everything is combined.

Coat the chicken fillets with the flour mixture, then dip them in the egg mixture, and then transfer them to the breadcrumb mixture, coat well with the breadcrumbs on all sides. And continue to repeat these steps until you have coated all the chicken pieces with the breadcrumbs.

So first coat them with the flour on all sides, then dip them in the egg mixture, make sure they get really wet with the egg, then transfer them to the breadcrumbs and cover them with the breadcrumbs really well on all sides.

Now you can either bake them in a preheated oven to 400ºF for about 12-15 minutes (Spray them with cooking spray before they go into the oven!)

Or Pan fry them in a little bit of extra virgin olive oil for about 3-4 minutes on each side or until they are cooked.